繊細な江戸前鮨とワインペアリングを大宮で : Sushi Eishin

It is about a 5-minute walk from Omiya Station. A brand new restaurant in a small alley a little beyond Takashimaya, "Sushi Eishin". At the restaurant, which relocated and opened from Tokyo last year, you can enjoy Edomae sushi with a delicate sensation that does not make you feel strange, serving tuna from Fujita Suisan, which is particular about tuna. On this day, I was approached by a regular customer and came to Omiya. The shop was a casual store and I passed by it unintentionally, but if you look closely, you can see that it has a particular appearance that makes use of wood. It is a restaurant with only 8 seats at the counter, but the atmosphere of the backyard has a sense of luxury. Leave the cooking to us. After warming your stomach with warm fish broth, the course begins with a mug of greetings. The first thing that was good was the snacks. Starting with simple firefly squid, cooking without strong flavors by taking advantage of the goodness of the ingredients. It is a snack that captures the hearts of alcohol lovers. The details will be summarized later, but the one that was particularly good was the fried. It is served with plenty of homemade karasumi. It is also difficult to make wine pairings to match. As for the nigiri, I felt that there were not only tuna that came out in 5 pieces, but also white squid and kohada. The general is still in his twenties. At one time, he was particular about creative Sushi, but now he dares to focus on orthodox sushi. From the casual sense of the knob to the maturity of the nigiri material and the way the knife is inserted, the technique that has been carefully selected is fully demonstrated. It is a store that can be expected more and more in the future. ----------- Course and wine pairing for this day (details) Bowl ▫️ of broth taken from fish. Warm your stomach first with a small portion. ▫️ Nakatoro back is a part of the greeting. Snack from here. It will be served with wine pairing. ▫️ Firefly squid (Toyama) Lightly warm at 60 degrees. 　Simply enjoy the charm of the seasonal firefly squid. 　With Chenin Blanc in the Loire. ◇ HATEAU DE LA ROULERE CHENIN BLANC Vivid acidity of grapefruit and lemon. 　The flavor of the aftertaste matches the firefly squid... ▫️ Arctic shells Lightly roasted sea shells are simply seasoned with soy sauce and shichimi. 　With Danish wines. 　◇ STYVER (Denmark) The variety is Solaris. Refreshing acidity. This is the first time I've heard about Danish wain. ▫️ Oyster Oyster from Hyogo Prefecture. Dare to be a little small Oyster. Finally, stir in sesame oil.　 　Pair with Alsatian wines ◇ Balmes Boucher / Gewurztraminer Grand Cru Puersickberg A little sweet and rich fruit for Alsace. The acidity is firm, so the balance is good. ▫️ Deep-fried karasumi that is fatty and squishy. Put on the karasumi of tapuri. 　In the wines of Sardinia ◇ Contini Vernaccia di Oristano pleasant acidity and bitterness from here a handful. ▫️ Flounder has a good ▫️ sense of ripeness, and I was surprised by the soft mouthfeel in the aged Champagne. 　◇ CHAMPAGNE PANNIER ▫️ Cohada Clam, rich umami ▫️, lean ◇ Beaune Romanée ▫️ Shrimp ▫️ Nakatoro With Provencal wine. 　Rose wine is a standard for bouillabaisse, a specialty of southern France. The wine combined with that image goes well with the aroma of prawns. 　◇ Vallon d'Escale Rose ▫️ Sea urchin seaweed roll Refreshing untan with chenin blanc Otoro ▫️ melts and has a rich flavor. 　With Italian Chardonnay ◇ PIEMONTE CHARDONNAY ▫️ boiled conger eel plump and melting. ▫️ All tuna rolled ▫️, shijimi miso soup ▫️, egg (without shrimp), hard pudding-like texture ◇ With Hungarian Tokaj wine. ▫️ Egg (Edomae with shrimp) ◇ With Sauternes, France